This is a print preview of "Chocolate Mousse Cake" recipe.

Chocolate Mousse Cake Recipe
by Nina Timm

Chocolate Mousse Cake

Making a proper Chocolate Mousse Cake requires skill, patience and lots of time, right? Wrong!!! Let me explain! To make a proper Chocolate Mousse cake you need to make all the different components such as the cake layers, the cocoa cream, the mousse filling and then last but not least the chocolate ganache. Phew, I am tired just thinking of it.... Please don't get me wrong, I have great admiration for people who bake these beautiful cakes, but in my kitchen I definitely lack the time and the skill to do so.

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: South Africa South african
Cook time: Servings: 12

Goes Well With: coffee


  • The Cake
  • 2 cups flour
  • 2 cups sugar - I use caster sugar
  • 125gr butter
  • 1cup boiling water
  • 4 eggs
  • 4 tbsp cocao
  • 4 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tsp fine cinnamon
  • 1/2 tsp salt
  • 1/2 tsp fine nutmeg
  • 1/2 tsp fine cloves
  • The mousse Filling
  • 500ml fresh cream
  • 1 packet Instant Chocolate pudding
  • 2 tbsp Kahlua Liqueur - you need more for the cake
  • 1 cup cold milk
  • To assemble the cake
  • About 125ml Kahlua
  • fresh berries of your choice
  • sprigs of mint
  • chocolate shavings


  1. Preheat oven to 180C. Prepare your cake pans(23 cm) but spraying them with a non-stick spray or butter them. Cut a circle of grease-proof paper the size of the pan and line the pan with it. Sieve the flour, salt, baking powder and spices.Keep aside. Beat the eggs and sugar until pale in color and thick and foamy. Melt butter, boiling water and cocoa together in a separate pot. Add the flour mixture to the egg mixture and start folding it in. Add some of the hot cocoa mixture and mix well after every addition until all the ingredients are mixed together properly. Divide the mixture between the 2 pans and bake for about 30-35 minutes or until the cake pulls away from the side of the pan.
  2. Mix the instant pudding with 1 cup cold milk. Beat and let it set in the fridge. In the meantime, whip the cream until it forms stiff peaks and then beat in the chocolate pudding spoon by spoon. Add the liqueur and mix well.
  3. When the cake has cooled completely, cut each cake in two halves, so that you have 4 layers. Place 1 layer on your cake plate and drizzle with some Kahlua. Spread some of the chocolate mousse filling over the cake and top with another layer. Repeat until all 4 layers are done. Decorate the cake with fresh berries and chocolate shavings.